Heat the olive oil in a pot over medium-high heat. Crumble the sausage into the pot and cook, stirring occasionally, until the sausages begin to brown. Add the carrots, shallot, garlic, thyme, and salt and saute for an additional 2 minutes, until the shallot begins to soften.
Add the drained beans and chicken broth to the pot. Bring to a simmer, then add the kale. Simmer until the carrots are tender, about 10 minutes.
Remove from heat and pack into your insulated food container, or serve immediately.
Notes
EQUIPMENT NEEDED
Sharp knife & cutting board Can opener Pot Insulated food container Utensils